A lively, spirit forward version of a Southern iced tea, our Welsh Wind take on an old classic is a captivating mix of tangy citrus, rich spices and punchy florals.
While the traditional iced tea conjures up images of sweltering South Carolina summers, our Welsh coast version is a personal ode to the sea-faring history of the wild shores we call home. It speaks of a prosperous bygone age, when globetrotting clippers sailed to bustling local ports laden with exotic fare - fragrant teas, dried fruits and pungent spices.
This recipe showcases two In The Welsh Wind spirits whose flavour profiles were inspired by the Cardigan Bay’s trading past. As well as a generous glug of Signature Style Gin to the recipe, we’ve also pulled in the characterful Black Batch Rum from our Eccentric range. The two share the light spicing of cinnamon, clove and orange, with the rum bringing a sweet, delicate smokiness courtesy of the charred American Oak barrels it calls home while it matures.
Add the rich depth of vanilla, bittersweet orange and sharp cranberry and you’ve got yourself a show-stopping cocktail with plenty of personality.
25ml In The Welsh Wind Signature Style Gin
12.5ml Eccentric Black Batch Rum
12.5ml Vanilla Vodka
25ml Fresh Lemon Juice
12.5ml Earl Grey Syrup
25ml Cranberry Juice
Fill a cocktail shaker with ice. Pour in the gin, rum, vodka, Cointreau, lemon juice and syrup and give the ingredients a shake.
Strain the contents of the shaker into a highball glass filled with ice and top with cranberry juice. Garnish with a strip of fresh lemon peel and enjoy.
Earl Grey Syrup
Indulgently sugary and beautifully fragrant, this Earl Grey syrup balances the spiced tea’s sweetness while infusing the cocktail with those unmistakable bergamot florals.
500g Caster Sugar
3 Bags Earl Grey Tea
Combine the sugar and water in a saucepan and stir gently over a high heat until the sugar has dissolved. Let the mixture come to the boil and continue to boil for a few minutes until the liquid thickens to a light syrup consistency. Take the saucepan off the heat and add the tea bags. Leave to steep for 30 minutes then remove the tea bags and allow the mixture to cool before use.